3 Delicious Turkey-Day Dishes That Are Healthy For You

Ah, the holidays.

When tackling the endless supply of stuffing, turkey, and mashed potatoes it can be hard to navigate which dishes are good for you, even as a dietitian! Don't get overwhelmed! Take the focus off food and try to enjoy your time with family. If you are interested in losing or maintaining your weight, the best thing you can do is have a strategy and plan!

My holiday routine:

On holidays, I always try to eat at least one meal that is really healthy, like a green smoothie for breakfast. I also try to get some form of exercise in before helping out in the kitchen! I love signing up for local Turkey Trot's or running my own 5k in my neighborhood and then follow up with a healthy post-workout snack like an RX bar. By starting my day with a healthy breakfast and working out, I can feel good, enjoy time with my family, and eat whatever I want and not apologize for it!

My number 1 tip:

try to eat your vegetable sides and, try to eat them first!

My clients find it easiest to get their vegetables in when they eat them first! This is so they wont quickly fill up on the unhealthy stuff and forget to leave room. Why should you do this? Vegetables are low in calories and high in fiber - a WINNING combination for weight maintenance, blood sugar control, and overall health! So before diving into your roasted turkey, stuffing, and sweet potato pie, try to fill up on 1-2 servings of vegetables - with either plant-based appetizers or small salad. Veggie platter anyone!?

When it comes to dinner time, it will be tough to make "half of your plate" vegetables if there are no (actual) vegetables offered. If you're in charge of making something, consider bringing a healthy, non-starchy vegetable option like this Harvest Quinoa Salad with Apple Cider Vinaigrette side dish or Sweet Potato Pesto Crostini as an appetizer! Both of these recipes are high protein, high fiber, and plant-based dishes that would be great to start your holiday dinner with or pair alongside your turkey! My recommendation is to get 3 different colored vegetables on your plate (making up at least 1/2 your plate) and enjoy the other traditional Thanksgiving essentials alongside!

Now, when it comes to desserts, enjoy them but don't go overboard! There will likely be an endless display of cookies, cakes, pie and ice cream at the party. Try them and enjoy it, its okay! Just watch out for your portion sizes. Try to keep dessert to small samplings or you can whip up my No-Bake Vegan Pumpkin Cheesecakes (made with almond milk cream cheese and coconut whip topping) which are nothing short of amazing and packed with, you guessed it, another vegetable :)

Harvest Quinoa Salad with Cider Vinaigrette

Directions:

ingredients:

Chop up butternut squash into small cubes and roast at 400 degrees for about 30 minutes until golden brown.

While butternut squash is cooking, prepare vinaigrette: Mix all ingredients in a medium bowl and whisk until thoroughly combined.

Place kale in large bowl and add 1-2 T. of vinaigrette. With clean (or gloved) hands, massage kale until well combined (1-2 minutes).

To the kale/dressing mixture, add: (cooled) cooked quinoa, green onion, apple, dried cranberries, and toss until well combined. Just prior to serving toss butternut squash and toasted almonds and pepitas into the salad. Reboot and Enjoy!

Salad

1 cup quinoa, cooked

1 cup cubed and roasted butternut squash

1 honey crisp apple, diced

1 green onion, thinly sliced

2 cups baby kale, chopped and messaged

1/3 cup unsweetened dried cranberries (optional)

2 T. toasted, slivered almonds or pecans

2 T. pumpkin seed (raw unsalted)

Salt and pepper to taste

Cider Vinaigrette

1/2 cup apple cider

2 T. apple cider vinegar

2 T. minced shallot

1 T. Dijon mustard

1 T. pure maple syrup

2 T. extra virgin olive oil

salt and pepper to taste

Sweet Potato Pesto Crostini

Directions

Ingredients

Preheat oven to 400-degrees.

Peel sweet potatoes and slice 1/4 inch thick using either a mandolin or sharp knife.

Once the sweet potato chips are done, remove from oven and allow them to cool. Next, spread a Tbsp dollop of white bean hummus onto the chip. Then add a smaller dollop of fresh pesto, 1/4 sliced cherry tomato and garnish with fresh microgreens on top! Reboot and enjoy!

If you make these recipes, we would love to see it! Tag us in your photo @rootsreboot with #RootsReboot or #RebootAndTurnip to our INSTAGRAMorFACEBOOK

XO - ROOTS REBOOT

P.S. NEED TO RECHARGE + REFOCUS + RESET YOUR HEALTH?

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